posted by Andy 11-15-102 6:49 AM
Raspberry Jalapeno Jelly
1-1/2 cups fresh or frozen raspberries
3/4 cup chopped green bell pepper, deseeded * see Note
3/8 cup chopped jalapeno pepper, deseeded * see Note
4-1/2 cups white sugar
1-1/8 cup apple cider vinegar
3 ounces liquid pectin
2 sprigs fresh mint (optional)
Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. For safer storage, sterilize in boiling water bath for 10 minutes for 1 cup jars. Store in a cool dark place. Refrigerate after opening.
makes ~ 4-1/2 cups
Note: For a really hot jelly, use 1-1/8 cup jalapenos, omit the green bell pepper, leave the seeds in and allow mixture to sit for 30 to 60 minutes. For a medium hot jelly, use the green bell pepper and leave the jalapeno seeds in and allow mixture to sit for 30 to 60 minutes.
adapted from http://sidedish.allrecipes.com/AZ/RspbrryJlpnJlly.asp
For use in recipes, see:
1. Grilled Pork Roast with Pepper Jelly Glaze - posted by techgoddess
2. Hot Pepper Jelly Puffs - appetizer - posted by techgoddess
3. Jalapeno Cheesecake - appetizer - posted by Katie
4. Corn and Jalapeno Jam Muffins - posted by Linda in MO